Turkey Meatballs and Pasta in Broth
This elegant soup is light enough to be a first course.
- Servings: 4
Source: Martha Stewart Living, March 1995
- 6 ounces lean ground turkey
- 2 cloves garlic, minced
- 1/2 large beaten egg
- 3 tablespoons dry breadcrumbs
- 1 cup chopped flat-leaf parsley
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
- 1 medium onion, peeled and cut into 1/4-inch dice
- 2 medium carrots, peeled and thinly sliced on the diagonal
- 1 cup dry farfalle (bowtie) pasta
- 1 fennel bulb, (about 1 pound), halved, cored, and thinly sliced
In a medium bowl, combine turkey, garlic, egg, breadcrumbs, 1/2 cup parsley, salt, and pepper, and mix well with your hands. Using a teaspoon, form 1-inch meatballs, and refrigerate until ready to use.
In a large saucepan, heat 3 tablespoons of stock over medium heat. Add onion and saute until translucent, about 3 minutes. Raise heat to medium high, add carrots and remaining stock, and bring to a gentle boil. Add pasta; cook for 5 minutes.
Lower heat to medium, add meatballs, and simmer gently until meatballs are cooked through, about 10 minutes. Remove from heat, and stir in fennel and remaining parsley. Adjust seasoning with salt and pepper to taste. Divide among four warmed bowls, and serve immediately.